I haven't made pizza in awhile and I wanted to tweak the pizza dough recipe I typically use. This dough came out well and was great for making a thinner crust too. I was able to roll out half the dough to make a pizza the size of my large baking sheet. I froze the other half of the pizza dough to use another time. You can freeze any leftover dough in a freezer safe plastic bag. Just defrost in the fridge the night before and the pizza dough will be ready by the time its dinner time. I made a veggie pizza with this dough, and I will share that recipe tomorrow.
Pizza Dough 2
2 ¼ teaspoons yeast
1 cup warm water (105 to 115 degrees F.)
½ teaspoon sugar
3 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
In a small bowl, mix together the warm water and yeast. Set aside for about 10 minutes, it will get foamy. Stir in sugar, olive oil and salt.
In a stand mixer with dough attachment, add in flour and yeast mixture. Mix on low to medium speed until a ball of dough forms, about 5 minutes.
Grease a large bowl with olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.
Punch down the dough with your hand.
Turn the dough out onto a surface dusted with flour. Halve dough and roll out with a floured rolling pin.
Makes 2 pizzas.